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Thanks everyone! I owe it to this forum for all the help... I've learned so much from this place.
For those that asked and are interested, I used a Nikon D300 for the pictures.
Hi Everyone,
I recently bought Jeff's dry rub and finishing sauce recipe and as skeptical as I was, I bought into his advertising and really wanted to try it out. I'm no meat smoking expert by any means but I do love good food and after using his dry rub and finishing sauce, I have to say that...
Wow, that's great advice guys. So I will aim a little higher then on my next barbecue. I'm glad I decided to post this question. I was just going forget about it too (although I'm sure I would've had a nightmare about it later or something )
Thanks everyone. Now that I think about it... the drop in meat temp may have been because the temp got so high while I was away and I dropped it to what it should've been. I'll have to try again.
Hi everyone,
I'm a novice meat smoker and I just recently bought a ET-73 and practiced smoking some pastrami from the corned beef I picked up on sale during St. Patty's week. Also, I was using a GOSM propane smoker. Anyways, I ran into a problem that I hope someone can help me out with.
So...